Spiced Gingerbread Lollipop Cookies
Delight your loved ones with these charming Spiced Gingerbread Lollipop Cookies, perfect for the holiday season or any festive occasion. These cookies combine the warm and inviting flavors of ginger, cinnamon, and molasses, creating a chewy, sweet treat that's fun to decorate and share. With a lollipop stick inserted, they become playful gifts or party favors that kids and adults alike will love. Simple to make, these cookies are finished with a fluffy, sweet icing that adds an irresistible touch, making them a delightful centerpiece for cookie platters or a memorable addition to dessert tables.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Flour
4 cups (All-purpose flour, sifted)
Ground Ginger
1 tablespoon (Freshly ground for best flavor)
Cinnamon
2 1/2 teaspoons (Ground cinnamon)
Salt
1 teaspoon (Fine sea salt)
Nutmeg
1/2 teaspoon (Freshly grated or ground)
Clove
1/2 teaspoon (Ground cloves)
Baking Soda
1/2 teaspoon (Baking soda)
Unsalted Butter
1/2 lb (Softened at room temperature)
Brown Sugar
1 cup (Packed)
Eggs
2 (Large eggs)
Molasses
2/3 cup (Unsulfured molasses)
Egg Whites
5 (For icing)
Cream of Tartar
3/4 teaspoon (For icing)
Vanilla
1/2 teaspoon (Pure vanilla extract)
Powdered Sugar
7 cups (Sifted, or until proper consistency)
Instructions
1
Begin by preparing the gingerbread dough. In a large mixing bowl, whisk together the flour, ground ginger, cinnamon, salt, nutmeg, clove, and baking soda until well combined.
2
In a separate bowl, beat the unsalted butter and brown sugar with a mixer until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure everything is evenly mixed.
3
Gradually incorporate half of the flour mixture into the butter mixture, mixing just until combined. Then, add the molasses and scrape down the bowl again before adding the remaining flour mixture. Mix until just combined—be careful not to overmix, as this will make the cookies tough.
4
Divide the dough into four portions, wrap each in plastic wrap, and refrigerate for at least two hours or until firm.
5
Once the dough is firm, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
6
On a floured surface, roll out one portion of dough to slightly less than 1/4 inch thick. Use floured cookie cutters to cut out shapes. Place a lollipop stick in the center of each cut-out, pressing gently but firmly. Top each lollipop with another shape of dough and press down lightly to seal.
7
Arrange the cookies on the prepared baking sheets, leaving space between them to allow for spreading during baking.
8
Gather any leftover dough, re-chill, reroll, and cut out additional cookies. Bake the cookies for 8-10 minutes until they are firm but not overly browned.
9
Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
10
Once cooled, prepare the icing by combining egg whites, cream of tartar, and vanilla in a large mixing bowl. Beat on medium speed until frothy.
11
Gradually add half of the powdered sugar, mixing well. Then add the remaining sugar and beat at high speed for about 5-6 minutes until stiff peaks form. Adjust the consistency with additional sugar or a tiny bit of water, if necessary.
12
Decorate your cooled gingerbread lollipop cookies with the royal icing before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Spiced Gingerbread Lollipop Cookies?
They are festive cookies combining ginger, cinnamon, and molasses, baked onto a lollipop stick for a playful presentation.
What main spices are used in this recipe?
The recipe uses ground ginger, cinnamon, nutmeg, and cloves for a warm flavor profile.
How do I make the gingerbread dough?
Whisk dry ingredients, beat butter and sugar, add eggs and molasses, then gradually mix in the flour mixture.
How long should the dough be refrigerated?
The dough needs to be refrigerated for at least two hours or until it is firm enough to handle.
At what temperature should the cookies be baked?
Preheat your oven to 350°F (175°C) to bake these cookies.
How are the lollipop sticks attached?
Place a stick in the center of one dough shape, then top with a second shape and press gently to seal.
Can I use salted butter instead of unsalted?
You can, but it is recommended to reduce the extra salt in the recipe to maintain the flavor balance.
How long do the cookies need to bake?
The cookies should bake for 8 to 10 minutes until firm.
What is the purpose of cream of tartar in the icing?
Cream of tartar helps stabilize the egg whites to create stiff peaks for the royal icing.
How many portions should I divide the dough into?
The recipe suggests dividing the dough into four equal portions before refrigerating.
What kind of molasses is recommended?
Unsulfured molasses is best for these cookies to provide a sweet and rich flavor.
Can I use store-bought icing?
Yes, though the included royal icing recipe is designed specifically to harden for decorating.
How thick should I roll the gingerbread dough?
Roll the dough to a thickness of slightly less than 1/4 inch.
Why is it important to chill the dough?
Chilling prevents the dough from being too sticky and helps the cookies hold their shape during baking.
How do I know when the cookies are finished baking?
They are done when they are firm to the touch but not overly browned.
Can I make the dough in advance?
Yes, the wrapped dough can be kept in the refrigerator for a day or two before rolling.
How should I store the finished cookies?
Store the cooled and decorated cookies in an airtight container at room temperature.
What flour is best for this recipe?
All-purpose flour is the best choice for these gingerbread cookies.
Can I freeze the gingerbread dough?
Yes, the dough can be frozen for up to 3 months if wrapped tightly in plastic wrap.
How do I achieve stiff peaks in the royal icing?
Beat the mixture on high speed for about 5 to 6 minutes after adding the powdered sugar.
What happens if I overmix the dough?
Overmixing can develop too much gluten, making the cookies tough rather than chewy.
Can I use fresh ginger instead of ground ginger?
Ground ginger is preferred for a uniform texture and consistent spice level throughout the cookie.
Should I grease the baking sheets?
No, the recipe recommends lining the baking sheets with parchment paper instead.
What shapes are best for these lollipop cookies?
Simple, symmetrical shapes like circles or stars are easiest for sandwiching the lollipop sticks.
How do I prevent the cookies from spreading?
Keeping the dough cold and not overworking it will help prevent excessive spreading.
Is the royal icing safe to eat?
This recipe uses raw egg whites; for safety, you may use pasteurized egg whites or meringue powder.
Can I add food coloring to the icing?
Yes, you can mix in gel or liquid food coloring once the icing has reached the desired consistency.
How long should cookies cool before icing?
The cookies should be completely cool to the touch on a wire rack before you begin decorating.
Can I omit the lollipop sticks?
Absolutely, you can bake them as traditional flat gingerbread cookies if you prefer.
How much powdered sugar is needed for the icing?
The recipe calls for approximately 7 cups of sifted powdered sugar to reach the proper consistency.